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At this unconventional restaurant just one street back from Playa Redondo, you can, quite literally, explore the highs and lows of Peruvian cuisine. Head chef Mr Virgilio Martínez Véliz’s menu is designed to celebrate the country’s biodiversity, with dishes assembled according to altitude – from “Sea Coral, -10m”, which combines octopus, crab, squid and sea lettuce, all the way up to the “High Andes Mountains, 4,100m”, featuring pork belly, the Andean tuber yellow mashua, and kañiwa, a close relative of quinoa.

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Chef Mr Martínez also has two restaurants in London: Lima in Soho and Lima Floral in Covent Garden.

MR PORTER